CN103110086A - Flavor chilli sauce containing goose meat dices and its preparation method - Google Patents
Flavor chilli sauce containing goose meat dices and its preparation method Download PDFInfo
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- CN103110086A CN103110086A CN2011103634857A CN201110363485A CN103110086A CN 103110086 A CN103110086 A CN 103110086A CN 2011103634857 A CN2011103634857 A CN 2011103634857A CN 201110363485 A CN201110363485 A CN 201110363485A CN 103110086 A CN103110086 A CN 103110086A
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Abstract
The invention discloses a flavor chilli sauce containing goose meat dices and its preparation method, and relates to a seasoning. The flavor chilli sauce containing goose meat dices is composed of the following raw materials, by weight, 100-150 parts of dry red chilli, 20-30 parts of sesame oil, 80-100 parts of rape oil, 15-20 parts of a goose meat dice, 10-15 parts of a peanut particle, 3-5 parts of salt, 1-2 parts of sesame, 1-2 parts of five spice powder, 3-5 parts of rock sugar, 4-6 parts of Chinese prickly ash powder, 3-5 parts of a dark soy sauce, 0.2-0.6 parts of bay leaf, 0.5-1 part of dahurian angelica root, and 0.2-0.6 parts of Alpinia katsumadai Hayata. The preparation method of the flavor chilli sauce containing goose meat dices comprises the following steps: 1, material preparation: washing the dry red chilli, washing sesames, cutting goose meat to form goose meat dices, crushing peanuts, and peeling the peanuts; 2, boiling the chilli; 3, mashing to form a chilli sauce; and 4, oil frying: frying the goose meat dices and the peanut particles with the rape oil, taking out, frying the chilli sauce with the rape oil, adding the peanut particles, salt, the rock sugar, the five spice powder, the dark soy sauce, the bay leaf, the dahurian angelica root and the Alpinia katsumadai Hayata, continuously frying, adding the sesames and the Chinese prickly ash powder, frying for 20-30s, cooling, and filling to a bottle. The flavor chilli sauce containing goose meat dices has the advantages of excellent raw materials, good preparation, unique goose meat dice flavor, and good color, fragrance, taste and appearance.
Description
Technical field
The present invention relates to flavouring, more specifically relate to a kind of goose fourth local flavor thick chilli sauce and preparation method.
Background technology
Flavouring refers to increase the color of dish, promotes appetite, is of value to the accesary foods of health.Thick chilli sauce has another name called chili sauce, and it is take capsicum as primary raw material, adds a kind of flavouring that suitable auxiliary material is made.At present, multiple thick chilli sauce is arranged on market, thick chilli sauce raw material and the preparation method of various places are different, and mouthfeel and effect are had nothing in common with each other.Chinese patent also can be found tens kinds of thick chilli sauce and preparation method on the net.The inventor is engaged in thick chilli sauce research for many years, and the goose fourth local flavor thick chilli sauce product user that recent studies on recently goes out is tasted and received favorable comment, and its preparation method is unique, needs with satisfying the market.
Summary of the invention
Purpose of the present invention: a kind of goose fourth local flavor thick chilli sauce and preparation method are provided.
Technical scheme of the present invention is: a kind of preparation method of goose fourth local flavor thick chilli sauce, it is characterized in that, and it is comprised of the raw material of following weight portion: extra dry red wine hot pepper 100-150 part, sesame oil 20-30 part, rape oil 80-100 part, goose fourth 15-20 part, shelled peanut particle 10-15 part, salt 3-5 part, sesame 1-2 part, five-spice powder 1-2 part, rock sugar 3-5 part, zanthoxylum powder 4-6 part, dark soy sauce 3-5 part, spiceleaf 0.2-0.6 part, root of Dahurain angelica 0.5-1 part, Amomum globosum loureiro 0.2-0.6 part; Its preparation method is as follows:
A. get the raw materials ready, the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and goose is diced, the broken peeling of shelled peanut;
B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out;
C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce;
D. fry, first with rape oil with the goose fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, dark soy sauce, spiceleaf, the root of Dahurain angelica, Amomum globosum loureiro to continue to fry in shallow oil, add again at last sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
The preparation method of described goose fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 100 parts of extra dry red wine hot peppers, 20 parts, sesame oil, 80 parts of rape oils, 15 parts of goose fourths, 10 parts of shelled peanut particles, 3 parts of salt, 1 part of sesame, 1 part of five-spice powder, 3 parts, rock sugar, 4 parts of zanthoxylum powders, 3 parts of dark soy sauces, 0.2 part of spiceleaf, 0.5 part of the root of Dahurain angelica, 0.2 part of Amomum globosum loureiro.
The preparation method of described goose fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 150 parts of extra dry red wine hot peppers, 30 parts, sesame oil, 100 parts of rape oils, 20 parts of goose fourths, 15 parts of shelled peanut particles, 5 parts of salt, 2 parts of sesames, 2 parts of five-spice powders, 5 parts, rock sugar, 6 parts of zanthoxylum powders, 5 parts of dark soy sauces, 0.6 part of spiceleaf, 1 part of the root of Dahurain angelica, 0.6 part of Amomum globosum loureiro.
The preparation method of described goose fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 135 parts of extra dry red wine hot peppers, 25 parts, sesame oil, 90 parts of rape oils, 18 parts of goose fourths, 12 parts of shelled peanut particles, 4 parts of salt, 2 parts of sesames, 1.5 parts of five-spice powders, 4 parts, rock sugar, 5 parts of zanthoxylum powders, 4 parts of dark soy sauces, 0.3 part of spiceleaf, 0.6 part of the root of Dahurain angelica, 0.3 part of Amomum globosum loureiro.
All can be made into goose fourth local flavor thick chilli sauce of the present invention according to preparation method described above.
Goose fourth local flavor thick chilli sauce of the present invention can be made condiment, also can make dish to go with rice, steamed buns etc.
Beneficial effect of the present invention: its raw material of goose fourth local flavor thick chilli sauce of the present invention is superior, make to be particular about, and goose fourth unique flavor, thick chilli sauce color, shape are better, and pungent, saline taste, numb flavor, sweet taste, delicate flavour collocation are moderate, can satisfy consumer's needs.Preparation method of the present invention is reasonable, practical, can guarantee batch production and product quality.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of goose fourth local flavor thick chilli sauce and preparation method, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 100 grams, sesame oil 20 grams, rape oil 80 grams, goose fourth 15 grams, shelled peanut particle 10 grams, salt 3 grams, sesame 1 gram, five-spice powder 1 gram, rock sugar 3 grams, zanthoxylum powder 4 grams, dark soy sauce 3 grams, spiceleaf 0.2 gram, the root of Dahurain angelica 0.5 gram, Amomum globosum loureiro 0.2 gram; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and goose is diced, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with the goose fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, dark soy sauce, spiceleaf, the root of Dahurain angelica, Amomum globosum loureiro to continue to fry in shallow oil, add again at last sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 2
A kind of goose fourth local flavor thick chilli sauce and preparation method, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 150 grams, sesame oil 30 grams, rape oil 100 grams, goose fourth 20 grams, shelled peanut particle 15 grams, salt 5 grams, sesame 2 grams, five-spice powder 2 grams, rock sugar 5 grams, zanthoxylum powder 6 grams, dark soy sauce 5 grams, spiceleaf 0.6 gram, the root of Dahurain angelica 1 gram, Amomum globosum loureiro 0.6 gram; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and goose is diced, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with the goose fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, dark soy sauce, spiceleaf, the root of Dahurain angelica, Amomum globosum loureiro to continue to fry in shallow oil, add again at last sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 3
A kind of goose fourth local flavor thick chilli sauce and preparation method, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 135 grams, sesame oil 25 grams, rape oil 90 grams, goose fourth 18 grams, shelled peanut particle 12 grams, salt 4 grams, sesame 2 grams, five-spice powder 1.5 grams, rock sugar 4 grams, zanthoxylum powder 5 grams, dark soy sauce 4 grams, spiceleaf 0.3 gram, the root of Dahurain angelica 0.6 gram, Amomum globosum loureiro 0.3 gram; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and goose is diced, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with the goose fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, dark soy sauce, spiceleaf, the root of Dahurain angelica, Amomum globosum loureiro to continue to fry in shallow oil, add again at last sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Claims (5)
1. the preparation method of a goose fourth local flavor thick chilli sauce, is characterized in that, it is comprised of the raw material of following weight portion: extra dry red wine hot pepper 100-150 part, sesame oil 20-30 part, rape oil 80-100 part, goose fourth 15-20 part, shelled peanut particle 10-15 part, salt 3-5 part, sesame 1-2 part, five-spice powder 1-2 part, rock sugar 3-5 part, zanthoxylum powder 4-6 part, dark soy sauce 3-5 part, spiceleaf 0.2-0.6 part, root of Dahurain angelica 0.5-1 part, Amomum globosum loureiro 0.2-0.6 part; Its preparation method is as follows:
A. get the raw materials ready, the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and goose is diced, the broken peeling of shelled peanut;
B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out;
C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce;
D. fry, first with rape oil with the goose fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, dark soy sauce, spiceleaf, the root of Dahurain angelica, Amomum globosum loureiro to continue to fry in shallow oil, add again at last sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
2. as the preparation method by goose fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 100 parts of extra dry red wine hot peppers, 20 parts, sesame oil, 80 parts of rape oils, 15 parts of goose fourths, 10 parts of shelled peanut particles, 3 parts of salt, 1 part of sesame, 1 part of five-spice powder, 3 parts, rock sugar, 4 parts of zanthoxylum powders, 3 parts of dark soy sauces, 0.2 part of spiceleaf, 0.5 part of the root of Dahurain angelica, 0.2 part of Amomum globosum loureiro.
3. as the preparation method by goose fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 150 parts of extra dry red wine hot peppers, 30 parts, sesame oil, 100 parts of rape oils, 20 parts of goose fourths, 15 parts of shelled peanut particles, 5 parts of salt, 2 parts of sesames, 2 parts of five-spice powders, 5 parts, rock sugar, 6 parts of zanthoxylum powders, 5 parts of dark soy sauces, 0.6 part of spiceleaf, 1 part of the root of Dahurain angelica, 0.6 part of Amomum globosum loureiro.
4. as the preparation method by goose fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 135 parts of extra dry red wine hot peppers, 25 parts, sesame oil, 90 parts of rape oils, 18 parts of goose fourths, 12 parts of shelled peanut particles, 4 parts of salt, 2 parts of sesames, 1.5 parts of five-spice powders, 4 parts, rock sugar, 5 parts of zanthoxylum powders, 4 parts of dark soy sauces, 0.3 part of spiceleaf, 0.6 part of the root of Dahurain angelica, 0.3 part of Amomum globosum loureiro.
5. goose fourth local flavor thick chilli sauce of being made by any one described preparation method in claim 1-4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103634857A CN103110086A (en) | 2011-11-16 | 2011-11-16 | Flavor chilli sauce containing goose meat dices and its preparation method |
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| CN2011103634857A CN103110086A (en) | 2011-11-16 | 2011-11-16 | Flavor chilli sauce containing goose meat dices and its preparation method |
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| CN103110086A true CN103110086A (en) | 2013-05-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271328A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Processing method of nostoc commune goose meat sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271328A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Processing method of nostoc commune goose meat sauce |
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Application publication date: 20130522 |